Tuesday, June 26, 2012

Tikhat sandge

Time 20 min
Tur daal 1 kg
Chickpeas 1 cup
Peeled black peas / Kala vatana daal 1 cup
Urad daal 1 cup
Red chili powder 1/2 cup
Salt 2 tsp or more as per tste
Turmeric powder 1 tsp
Ginger garlic paste 1/2 cup
Water 1/2 lit or less

Grind all daals to make coarse powder like rava/semolina.
To this powder add remaining ingredients, and water spoon by spoon and make a dough. Dough should be nor hard nor soft. Then make very small balls of 1/2 in size and round in shape, using all dough. Spread on plastic paper and dry in hot sun for 4-5 days. 
Store in refrigerator in tight jar otherwise it will get spoiled in humid condition. In dry whether it can be store outside the refrigerator.

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